Fried cod with cruschi peppers

In the south of Italy, salt cod is one of the most popular fish used in traditional recipes, because historically it has been one of the easiest to transport and conserve in salt for a long time.

This recipe adds crunchy, unmistakable cruschi peppers to the classic fried fish.

Fried cod with cruschi peppers, ingredients

  • 800g of desalted codfish
  • 50g of cruschi peppers
  • Peanut seed oil to taste
  • Salt to taste

How to prepare fried cod with cruschi peppers

Start by cooking the fish, which must already have been desalinated. Slice the cod into pieces about 4 cm thick, dip the fish cubes in a bowl of flour, flour all sides, then place them on a tray.

In a pan containing boiling oil (180-190°C) fry 4-5 pieces of cod at a time, taking care to turn them over so that they are evenly fried. It will take about 5 minutes for the fish to cook to perfection.

As for the cruschi peppers, once they have been immersed in plenty of hot oil, they should be immediately turned a couple of times and removed from the oil.

At this point all that remains is to serve the fried cod with cruschi peppers and uncork a cold bottle of Madre Goccia white wine.